Un repas sans façon

This is a cozy menu for a chilly day, and one that is child’s play to prepare and serve. The dish with semolina dumplings is really one of the best versions of gnocchi that I know. Made only of semolina and milk (no pâte à choux), and rolled in cheese, it is uncomplicated and lighter than the traditional one made with potato. The dumplings are also excellent reheated the next day in a sauce Mornay, and instructions for this follow the recipe.

The courgettes in their butter sauce are a tasty accompaniment and can really be cut into any shape–into rounds, strips, or cubes. If you don’t have any homemade chicken broth, make some from chicken bouillon cubes, and the dish will still be very good. The fresh or dried tarragon sprinkled on at the end brings a most subtle perfume to the taste of the zucchini.